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Lamb Shanks with Wild Mushrooms

Contributed by: Melinda

This is very deeply flavored dish. I choose to add zucchini, but you could use green beans or leave out the vegetable and serve over pasta or rice, as alternatives.

2 large lamb shanks
8 cloves garlic, finely chopped (don't mince or crush)
Olive Oil
1 oz. dried wild mushrooms - I like porcini, but you could use a combination
mushroom stock (from rehydrating mushrooms)
1 1/2 cups dry red wine
1 cups beef broth
1 strip lemon rind, pith removed
1-2 tbl minced fresh rosemary
Kosher or Sea Salt
Black Pepper
2 - 1 inch diameter zucchini, cut into thick slices
1-2 tbl dijon mustard
  • Preheat oven to 300º and heat a deep pot with oil over medium-high heat
  • Salt & Pepper the shanks and sear both sides in olive oil until well browned - about 4 minutes per side
  • Add rosemary and garlic & stir
  • Add red wine, mushroom broth, beef broth and lemon rind
  • Bring to a simmer then transfer to oven for 2 hours
  • Reduce heat to 200º and add zucchini.
  • Continue cooking for about 1 hour
  • Remove meat and zucchini, discard bones and tear meat into serving size pieces
  • Add dijon to sauce and reduce slightly - adjust seasoning and serve with meat and zucchini

    Questions about this recipe?

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